BSDEWO30SDV3 User Manual

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bluestarcooking.com 47

Cooking Guide and Tips — Food Handling

Safe steps in food handling, cooking, and storage are essenal in prevenng food-borne illness. You can't see, smell, or taste

harmful bacteria that may cause illness. In every step of food preparaon, follow these four guidelines to keep food safe:

• Clean—Wash hands and surfaces oen

• Separate—Keep raw meat apart from other foods

• Cook—Cook to the right temperature

• Chill—Refrigerate food promptly

Cook all food to these minimum internal temperatures as measured with a food thermometer before removing food from the heat

source. You may choose to cook food to higher temperatures. A holding temperature of 140° F (60° C) or higher is recommended

for food safety.

Source: FoodSafety.gov, United States Food Safety and Inspecon Service, as of April 2019.

High Altudes

For helpful informaon on cooking in high altudes, visit: hps://www.fsis.usda.gov/food-safety/safe-food-handling-and-

preparaon/food-safety-basics/high-altude-cooking.

Category Food Temperature Rest Time

Ground Meat, Stung, and

Meat Loaf

Beef, Pork, Veal, Lamb

160° F (71° C)

None

Turkey, Chicken

165° F (74° C)

None

Fresh Beef, Veal, Lamb Steaks, Roasts, Chops

145° F (63° C)

3 minutes

Poultry Chicken & Turkey (breasts, whole bird, legs,

thighs, wings, ground poultry, giblets, and

stung)

165° F (74° C)

Whole: 10-15 minutes

Breasts: 5 minutes

Pork and Ham Fresh Pork

145° F (63° C)

3 minutes

Fresh Ham (raw)

146° F (63° C)

3 minutes

Precooked Ham (to reheat)

Note: Reheat cooked hams packaged at

USDA-inspected plants .

140° F (60° C)

165° F (74° C) if not from USDA-

inspected plants

None

Egg Dishes Egg Dishes (such as friata, quiche)

160° F (74° C)

None

Leovers and Casseroles Leovers and Casseroles

165° F (74° C)

None

Seafood Fish with ns

145° F (63° C) or cook unl esh is

opaque and separates easily with a fork.

None

Shrimp, Lobster, Crabs, Scallops

Cook unl esh is pearly or white, and

opaque.

None

Clams, Oysters, Mussels

Cook unl shells open during cooking.

None

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User Manual - Page 47